Preheat oven to 180 degrees C. Grease one 23cm ring tin.
Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
Divide batter into two equal parts. Into one part add the almond essence and the ground almonds. To the other part add the rosewater and the red food colouring. Spoon batters alternately into the prepared pan.
Bake for 50 to 60 minutes. Let cake cool then remove from pan and dust with icing sugar.